ISO 2917:1999

This standard was last reviewed and confirmed in 2022. Therefore this version remains current.

This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat

products, including poultry.

The method is applicable to products which may be homogenized and also to non-destructive measurements on

carcass meat, quarters and muscles.

Status
: Published

Publication date
: 1999-12
Edition
: 2

Number of pages
: 6
Technical Committee
: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
ICS
:
67.120.10 Meat and meat products

	Format	Language
std 1 40	PDF
std 2 40	Paper

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